4 eggs2 /1/2 cups all purpose flour (I used white bread flour as we didn't have all purpose and cake flour doesnt have enough gluten in it)1 tsp saltand I added a drizzle of oil (prob about 2-3 tsp)

I sifted flour and salt onto the tableMade a well in the centerCracked the eggs into the wellAdded the oilGently whisked eggs and oil, slowly bringing in flour from the sides.When it got too thick for the fork, I used my hands to gently mix the rest.

Because I used bread flour this felt VERY tough whilst I was kneading it (in fact I almost tossed it away in frustration) but I kept going until it was as smooth as I could get it.

Wrap it in plastic wrap and set aside for at least 30 min. This allows the gluten to rest and it becomes stretchy when you use it. I made my bolognaise sauce during this time.

After 30-40 min, unwrap and flour your service like crazy. I cut off 200g for 2 of us (afterwards, even 150g might have made a perfect amount if you're not a large portion person) and rolled that through my pasta maker and then through the fettuccine cutter and hey presto! PASTA!!

Got some water boiling on the stove, added salt and added the pasta. It cooked for barely 3-4 min and it was done.

Out of all the videos I watched, these two helped me the most with methods used in both making and rolling

I hail from South Africa and I love polymer clay (I use Filani, our SA brand). I have done MANY crafts, card making, baking, cross-stitching, etc and polymer clay is one I'm 100% hooked on.

I have fallen in love with mini food (I know, I know, people cringe as there are so many mini food makers out there on the internet), probably from my childhood days of Barbie food I always saw in the toy shop and could never afford haha!